Tasty and Simple Dhokla Recipe

Tasty and Simple Dhokla Recipe

Dhokla recipe, a delicious vegan Indian snack from the state of Gujarat in India and a staple in most houses in western India. It is a steamed chickpea flour savoury cake, tempered with green chillies and curry leaves. It is perfect at almost any time of the day.

Often I temper the dhokla quite richly because I find that this lets me eat this little spongy slices by itself and do not need any chutneys. Feel free to serve with a tangy tamarind chutney and a fresh coriander and mint chutney – these are the best accompaniments for dhokla.

Dhokla’s flavour is an acquired taste though and the first time I ate it, I thought they were just ok. But the next time I tried them, I was hooked. Just the right balance of savoury and spice makes this one of my most favourite snacks. Healthy, delicious and packed with protein. If you like a combination of savoury and sweet, then I suggest serving with something very sweet as the flavours complement each other quite well. Sometimes and if we have at home Jalebi’s we eat them together with the dhokla, once you try these together you’ll agree that this is a match made in heaven!

If you are looking for another vegan Indian snack recipe check the Onion Pakoras recipe!

AuthorAndreia Machado

Yields2 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr

 150 g Besan / Chickpea flour
 2 tbsp Semolina
 1 tbsp Sugar
 Salt to taste
 1 tsp Non flavoured fruit salt (ENO)
 ½ tsp Turmeric
 1 tbsp Ginger garlic paste
 2 tbsp Lemon juice
 2 tbsp Vegetable oil (1 for the batter + 1 to grease mold)
 150 ml Warm water
For the Tempering
 1 tbsp Mustard seeds
 1 tsp Sesame seeds
 1 pinch Asafoetida / Hing
 2 Green chillies slit in half
 5 Curry leaves
 4 tbsp Vegetable oil
 ½ tsp Sugar

1

Sift the chickpea flour and the semolina into a bowl, this will prevent lumps in the batter, add the sugar and mix well.

2

Add 120 ml of the water a bit at the time and always mixing to avoid lumps.

3

Whisk in the lemon juice, mix well, cover and leave it for 15 minutes.

4

Meantime grease the mould where you will cook the dhokla.

5

Prepare the steaming pot, in a large pot with a lid place a metal stand on its bottom and add water to the stand level, bring to boil.

6

Now stir again the batter, add the turmeric powder, salt and ginger garlic paste, mix well.

7

Add 1 tbsp of vegetable oil and mix again.

8

If the water is boiling you can finalize the batter by adding the fruit salt, pour 1 tbsp of water over it, this will create foam, incorporate in the batter mixing for 20 seconds.

9

Pour the batter into the mould and place the mould on the steaming pot stand, cover and cook for around 20 minutes on medium flame. Check if it is cooked by piercing it with a knife if the blades come out clean then Dhokla is ready.

10

Let it cool slightly then take dhokla from the mould by reversing it onto a plate.

11

Meantime prepare the tempering, in a very small pan heat up 4 tbsp of oil, when hot add a pinch of asafoetida then mustard and sesame seeds let seeds splutter then add slit green chillies and finally add the curry leaves and 2 pinches of sugar cook until curry leaves get darker in colour.

Ingredients

 150 g Besan / Chickpea flour
 2 tbsp Semolina
 1 tbsp Sugar
 Salt to taste
 1 tsp Non flavoured fruit salt (ENO)
 ½ tsp Turmeric
 1 tbsp Ginger garlic paste
 2 tbsp Lemon juice
 2 tbsp Vegetable oil (1 for the batter + 1 to grease mold)
 150 ml Warm water
For the Tempering
 1 tbsp Mustard seeds
 1 tsp Sesame seeds
 1 pinch Asafoetida / Hing
 2 Green chillies slit in half
 5 Curry leaves
 4 tbsp Vegetable oil
 ½ tsp Sugar

Directions

1

Sift the chickpea flour and the semolina into a bowl, this will prevent lumps in the batter, add the sugar and mix well.

2

Add 120 ml of the water a bit at the time and always mixing to avoid lumps.

3

Whisk in the lemon juice, mix well, cover and leave it for 15 minutes.

4

Meantime grease the mould where you will cook the dhokla.

5

Prepare the steaming pot, in a large pot with a lid place a metal stand on its bottom and add water to the stand level, bring to boil.

6

Now stir again the batter, add the turmeric powder, salt and ginger garlic paste, mix well.

7

Add 1 tbsp of vegetable oil and mix again.

8

If the water is boiling you can finalize the batter by adding the fruit salt, pour 1 tbsp of water over it, this will create foam, incorporate in the batter mixing for 20 seconds.

9

Pour the batter into the mould and place the mould on the steaming pot stand, cover and cook for around 20 minutes on medium flame. Check if it is cooked by piercing it with a knife if the blades come out clean then Dhokla is ready.

10

Let it cool slightly then take dhokla from the mould by reversing it onto a plate.

11

Meantime prepare the tempering, in a very small pan heat up 4 tbsp of oil, when hot add a pinch of asafoetida then mustard and sesame seeds let seeds splutter then add slit green chillies and finally add the curry leaves and 2 pinches of sugar cook until curry leaves get darker in colour.

Dhokla | Chickpea Flour Steamed Savoury Cake


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